10-Minute Spinach White Bean Soup Recipe

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If you ever struggle with figuring out a last-minute dinner idea, this spinach white bean soup recipe is perfect for you. (If you need some more meal-planning inspo, this soup is part of a 7-day meal plan in this post.)

It takes minimal ingredients and you can have it on the table in about 15 minutes, tops (even with prep time). It’s the perfect, cozy soup recipe for a bitterly cold winter night and a simple choice for any Meatless Monday.

White Bean and Spinach Soup | Fourganic Sisters
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There are plenty of swaps to customize this dish to fit your needs. To start, you’ll need two cans (or about 3 cups) of white beans. You can use Great Northern, cannellini, or even garbanzo beans. You’ll also need a 32-ounce carton of organic stock or broth (chicken or vegetable). Dice up an onion and a few cloves of garlic (I like a few extra), and throw in a few handfuls of something green (spinach, chard, kale, etc.) and a bit of seasoning and you’re good to go.

You can definitely add some sliced up Italian sausage, shredded chicken, ground turkey, cooked pasta, etc. to make it an even heartier meal.

White Bean Spinach Soup | Fourganic Sisters

Spinach White Bean Soup Recipe Step-by-Step

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In a medium-ish stockpot, sauté onion in a bit of olive or avocado oil.

Add in garlic and cook about a minute. Pour in the stock, beans, and Italian seasoning. Bring to a light boil and then reduce heat to a simmer.

Add in spinach and stir around till it’s wilted (you may choose to cover to speed this up). If you’re using kale, it may take a few extra minutes to soften.

Sprinkle in salt and pepper to taste.

Optional: Parmesan cheese for topping and crusty bread for sopping. 🙂

10-Minute Spinach White Bean Soup | Fourganic Sisters

Don’t forget to save this recipe to your “Quick and Easy Dinner” or “Meatless Monday” Pinterest boards! 🙂

spinach white bean soup recipe

10 Minute White Bean Spinach Soup

Darrah
This easy-peasy soup is a win-win… it's super simple to make and it takes just minutes.
Prep Time 3 mins
Cook Time 10 mins
Course dinner, quick and easy, Soup, vegetarian
Cuisine American
Servings 4

Equipment

  • Stockpot

Ingredients
  

  • 2 15- ounce cans organic Great Northern or cannellini beans drained and rinsed
  • 1 32- ounce carton organic chicken stock
  • 1 onion diced
  • 3-4 cups spinach torn into pieces
  • 5 cloves garlic minced
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • Optional: Parmesan cheese for topping

Instructions
 

  • In medium-large stockpot, sauté onion in a bit of olive or avocado oil.
  • Add in garlic and cook about a minute. Pour in stock and beans. Bring to light boil and then reduce heat to a simmer. Add in spinach and stir around till it’s wilted.
  • Sprinkle in salt and pepper to taste.
  • Serve with crusty bread or a salad.
Keyword 10 minute meals, fall recipes, gluten-free, one-pot meals, quick and easy dinners, Soup Recipes, vegetarian recipes, winter recipes
Quick & Easy Spinach White Bean Soup | Fourganic Sisters

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